Description
This Mediterranean Spinach Cheese Feta Quiche is a savory, flavorful dish perfect for breakfast, brunch, or a light dinner. Combining fresh spinach with tangy feta and melty shredded cheese in a buttery pie crust, this quiche is easy to prepare and bakes to golden perfection.
Ingredients
Scale
Crust
- 1 pie crust
Filling
- 4 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking your quiche until it is perfectly set and golden.
- Sauté the spinach: Heat a skillet over medium heat and cook the chopped spinach until it wilts. Once cooked, remove from heat and allow it to cool to prevent wilting your crust and curdling eggs.
- Whisk the egg mixture: In a mixing bowl, thoroughly whisk together the eggs, milk, salt, black pepper, and nutmeg to create a smooth, flavorful custard base.
- Assemble the quiche: Evenly spread the cooled sautéed spinach over the pie crust. Then, sprinkle the crumbled feta cheese and shredded cheese evenly over the spinach layer.
- Add the custard: Carefully pour the egg and milk mixture over the layered spinach and cheeses in the pie crust, ensuring it fills evenly.
- Bake: Place the assembled quiche in the preheated oven and bake for 35-40 minutes, until the filling is set and the top is lightly golden brown.
- Cool and serve: Remove the quiche from the oven and let it cool slightly before slicing. This helps the filling to firm up for clean slices and enhances the flavors.
Notes
- You can substitute the pie crust with a gluten-free version if desired.
- Use a mix of mozzarella and cheddar for a balanced melt and flavor.
- Nutmeg adds a subtle warmth; omit if preferred.
- For a richer quiche, substitute half the milk with cream.
- Make sure to squeeze excess moisture from spinach after sautéing to avoid a soggy crust.
